Recent content by Stuart C

Hey Darren, sorry for the late response. Curing salt can be purchased at most Bass Pro Shops as LEM Cure. There's one at Cross Iron Mills. This is the 6.25% nitrite the recipe is looking for. There are other curing salts with different percentages.

This is a bit of an epic post, the blog entry has a few more notes. Mostly it's everything I've learned about Montreal Smoked Meat and Pastrami over the past 6-8 months, with kudos at the end. Equipment A kitchen scale. Ziplock Big Bags XXL. Available at Wal-Mart. A steamer or sous vide...

I use a mix of Cherry, Pecan and Hickory; heavy on the fruit, light on the Hickory. 3:3:1 or so.

Some anecdotes I've been smoking from -15F to 40F this winter in cowtown, mostly the difference has been whether I - use the water pan (when it's below 15F, I don't bother) - use more or less briquettes as part of the startup (i.e. 30 to 40 with the Minion method) Also note we're at 3500...

Thanks everyone! Still breaking it in but getting the hang of it.

Utterly amazing. I'm not sure if I nearly fell over from the Wagyu brisket or the fried + sous vide bacon, but.. yes, I fell over.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jon Des.: Nicely done, and welcome aboard Stuart! What kind of chimney starter is that? </div></BLOCKQUOTE> It's a Steve Raichlen chimney. Huge...

This Christmas I was gifted with an 18.5" WSM, Maverick, and a few bags of smoke wood. I live downtown in an urban condominium apartment in Canada but luckily have a fairly large stone balcony with which I can smoke to my heart's content! No neighbour complaints, I likely just make the hood...

I smoked some boneless skinless thighs a couple of weeks back. Brined them for an hour in a simple brine (1/2 cup each of kosher salt and sugar + 1 quarts of water per pound). Then smoked slow & low for 2 hours, with some pecan and cherry wood, though it was very cold (-4F), so it may take...